Ashed Chevreaux With Slow Roasted Yellow And Red Beets And Red Beet Vinaigrette Recipes

ASHED CHEVREAUX WITH SLOW-ROASTED YELLOW AND RED BEETS AND RED BEET VINAIGRETTE

Steps:

• For the Beet Powder:
• 1/2 cup finely chopped beet (chopped in a food processor; or use the pulp left after juicing beets in a juicer)
• Blot the beet pulp with paper towels to extract excess moisture. Line a microwave tray with a piece of parchment paper and spread the beets on it in a thin, even layer. Microwave on low power for 30 to 40 minutes, or until the beets are completely dried out but still maintain their color. Let the beets cool to room temperature. Grind the beets to a powder in a coffee or spice grinder. Store in a covered plastic container.
• For the beet glaze:
• Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top. Add the red wine vinegar and reduce until the liquid has a syrupy consistency. Pour into a small squeeze bottle.
• Preheat the oven to 300º F.
• Wrap the yellow beets and red beets separately in aluminum foil, adding 1 tablespoon of the canola oil to each. Roast for 1 1/2 to 2 hours, or until they are tender.
• Peel the cooked beets. Cut the yellow beets into twelve 1/8-inch slices, then cut them with a cutter into 2-inch rounds. Cut the red beets into 36 batons about 1 inch long by 1/4 inch thick. Season all the beets with a little olive oil and salt.
• To complete:
• Pipe some beet glaze in dots of decreasing size down one side of the plate. Place a round of yellow beet in the center of the plate. Top each with 6 red beet batons laid side by side and another slice of yellow beet. Lay a wedge of cheese over each slice.
• Toss the beet greens with a little olive oil and salt. Stack a small pile of greens on each round wedge of cheese and sprinkle the plates with beet powder.

ROASTED BEETS

Steps:

• Preheat oven to 325 degrees. In a large bowl, toss the beets to coat with the olive oil and season with salt and pepper. Wrap beets in aluminum foil, keeping the different color varieties separate. Put aluminum pouches in the oven and roast about 1 hour until tender, when easily pierced with a paring knife. Remove from oven. While beets are still slightly warm, remove the outer skin by rubbing them gently with a towel.
• To serve, preheat oven to 350. Warm olive oil in a saute pan over medium heat. Add beets. Place in the oven. Heat through, about 10 minutes, drain on paper towels to remove extra olive oil and arrange on a plate. Sprinkle with chives and a few pinches of fleur de sel.